Prosciutto, parmigiano, and parma ham: Chennai's Ottimo is all about Italian goodness

Artichokes and chocolate, rabbit ravioli and your pick of the finest cheeses from Italy. This new Sunday brunch is decadent and delicious 
Prosciutto, parmigiano, and parma ham: Chennai's Ottimo is all about Italian goodness

It’s hard to resist a good brunch. Especially when the theme is Italian, offering rows of aged cheese displayed next to exotic cuts of ham and oysters on ice — a menu that transports you straight back to the baroque facades of Southern Italy. Curated by executive sous chef Zubin Writer, the Sunday brunch at ITC Grand Chola’s Ottimo is all that and more. 

Having spent a great deal of time in Italy, learning all that the cuisine has to offer if there is one thing that the chef promises, it is authenticity. “A lot of our ingredients are not locally sourced, as we get our aged hams and cheeses from Italy. We encourage our diners to sit back and take all the time they need to enjoy the brunch, while we ensure that their plates are never empty,” says the chef. 

The chef’s interactive table is where all the action’s at. Pick from a cheese platter laden with the finest of parmiggiano reggiano, gorgonzola and goat cheese. Or from an assortment of cold cuts which includes everything from parma ham to prosciutto and chorizo. Excited and not limited by the possibilities, we pick everything, keeping an eye on the oysters on ice on display (which are best had with the tomato and caper salsa, with a dash of lemon, as we later discover). What really impressed us, however, was the friselle – soaked bread topped with fresh tomato, basil, olives and marinated burrata for some extra cheesy goodness – which transports you to Puglia (where this dish is revered) without getting on a plane. 

The antipasto is extensive, and we opt for a soft-boiled quail egg served on a pickled slice of beetroot, topped with a parmesan crisp that doesn’t disappoint. We taste the Lamb Bresaola served with truffled egg yolk and marinated mushroom to find that the combination of flavours works really well. But it was the burrata served with a red bell pepper glaze, sitting daintily in a slice of roasted onion, that tasted as good as it looked. The artichoke soup that came next, was a revelation by itself – the garnish of dark chocolate slowly melting into the warm soup taking us by surprise. But give it all a twirl, and discover that the chocolate perfectly complements the artichoke and gorgonzola. 

From the mains, we recommend the pizza contadina (pesto chicken with sun-dried tomatoes). Breaking the myth that traditional Italian pizzas should have thin crusts, the chef has rolled out a thick (not chewy) crust for this one, adding that he especially learned the tossing technique from a local pizzeria in Italy. From the pasta section, what caught our eye is the rabbit ravioli, minced rabbit meat, mildly spiced, served with a balsamic glaze. Vegetarians can opt for the pillow soft cauliflower tortellacci, in a flavour packed parsley puree, with toasted almonds. What comes highly recommended, however, are the grills which have everything from chicken to calamari. If you’ve got room for mains after this, try the pan-seared lamb tenderloin, oozing with flavour, thanks to the sour cherry glaze that tops it. The deconstructed tiramisu and some good ol’ espresso for dessert, puts an end to our Italian adventure. 

Buffet for one: Rs 2,500 plus taxes.

Here's a sneak peek into what the buffet is all about

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